Enzymatic modification of oat globulin enables covalent interaction with procyanidin B2

Bei Korpela*, Leena Pitkänen, Marina Heinonen

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

The effect of enzyme treatment on protein–tannin interactions was investigated using up-to-date analytical approaches for improving their physical properties. The formation of ligands between procyanidin B2 and native oat globulin (OG) was observed to be affected by the ratio of procyanidin B2 to OG and the availability of tryptophan. For the transglutaminase-treated OG, the results obtained from circular dichroism (CD) and size exclusion chromatography (SEC) revealed that procyanidin B2 acted as an acyl acceptor in the process of OG deamidation. Procyanidin B2 also inhibited the non-covalent protein–protein interactions occurring between the aromatic side-chains or sedimentation of tryptophan aggregates. For trypsin-treated OG, procyanidin B2 interacted with phenylalanine and the tryptophan side-chain of OG. The inhibition of procyanidin B2 towards protein–protein aggregation was proved by the observation of CD, SEC and asymmetric flow field-flow fractionation.
Original languageEnglish
Article number133568
JournalFood Chemistry
Volume395
DOIs
Publication statusPublished - 30 Nov 2022
MoE publication typeA1 Journal article-refereed

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